The Club at Quail Ridge
4033 Quail Ridge Dr S, Boynton Beach, FL 33436 · Permanent Food Service · License 6023086
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....... ..
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (no follow-up needed), 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....... ..
Time/temperature control for safety food cold held at greater than 41°F.,,chia putting 50°F, chicken salad 47°F, tuna salad 48°F in true reach storage cooler and egg salad 47°F-50°F , boiled eggs 44°F,Greek yogurt 47°F in grabbed and go cooler at front line.Food not prepped or portioned today , food being held more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.,,chia putting 50°F, chicken salad 47°F, tuna salad 48°F in true reach storage cooler and egg salad 47°F-50°F , boiled eggs 44°F , Greek yogurt 47°F in grabbed and go cooler at front line.Food not prepped or portioned today , food being held more than 4 hours.
Stop sale issue . Employee discarded food .
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...Dishmachine out of order due to parts order .
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.